Cherry-on-top cupcakes

December 9, 2019 (Last Updated: December 6, 2019)
Cherry-on-top cupcakes

We’re saying cheers to 2019 and hello to 2020 with these MCC-filled cherry-on-top cupcakes!

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Cherry-on-top cupcakes

By Sarah Dall Serves: Makes 12
Total Time: 45 mins



  • 125ml (½ cup) MCC brut, heated and reduced to 2 tbsp
  • 160g self-raising flour
  • 115g castor sugar
  • 2 extra-large eggs
  • 100g softened butter
  • ½ tsp vanilla extract
  • 2 tbsp milk

  • 250g softened butter, at room temperature
  • 500g icing sugar, sifted
  • 3 tbsp MCC brut
  • fresh cherries, to garnish



Preheat the oven to 160°C.


Place the reduced 125ml (1 cup) MCC and remaining cupcake ingredients in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for 5 minutes. Line a standard 12-hole muffin tin with cupcake cases. Spoon 1 heaped tbsp of the mixture into each case. Bake until a skewer inserted into the middle comes out clean, 12 minutes. Remove from oven and set aside to cool.


For the icing, in a clean bowl of the stand mixer fitted with the whisk attachment, beat the butter until softened and creamy. Keep whisking and add the sifted icing sugar 2 tbsp at a time until it is all incorporated. Once half of the icing sugar has been used, add the 3 tbsp MCC brut. The icing should be light in colour and fluffy.


Spread or pipe the icing onto the cooled cupcakes and top with the fresh cherries.

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